Saganaki (from Costas Perifanos At Dionysos Restaurant In Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 slice: Hard, Greek, sheep cheese*,
2: Inches by 2-inches, 1/4 to
1/2: -inch,
Thick,
Flour for breading,
Olive oil for frying,
2 tbsp: Ouzo,
1: Lemon, halved
Directions:
Dip the cheese slices in cold water, then flour them lightly.
Heat 1/4-inch olive oil in a wide pan until smoking. Fry cheese
slices 30 to 40 seconds on each side until golden brown. Remove and
drain briefly on paper towels. Warm ouzo over a low flame. Put slices
of cheese in a cast metal serving dish, pour ouzo over the slices
and, standing clear, ignite the ouzo.
Allow to burn briefly, then extinguish fire with a squeeze of fresh
lemon juice. Serve immediately.
* Vlahotyri (sheep and goat cheese) or Kefalograviera
Suggested drink: Kourtakis Retsina of Attica
Yield: 1 serving
TASTE SHOW TS1G27
Source from luhu.jp
Heat 1/4-inch olive oil in a wide pan until smoking. Fry cheese
slices 30 to 40 seconds on each side until golden brown. Remove and
drain briefly on paper towels. Warm ouzo over a low flame. Put slices
of cheese in a cast metal serving dish, pour ouzo over the slices
and, standing clear, ignite the ouzo.
Allow to burn briefly, then extinguish fire with a squeeze of fresh
lemon juice. Serve immediately.
* Vlahotyri (sheep and goat cheese) or Kefalograviera
Suggested drink: Kourtakis Retsina of Attica
Yield: 1 serving
TASTE SHOW TS1G27
Source from luhu.jp
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